Sunbeam BM4500 Bread Maker User Manual


 
Measuring Ingredients
New Zealand standard metric kitchen measures
have been used for all the recipes. All
measurements should be level. Accuracy with
measuring is important when making bread in a
breadmaker.
To measure flour
For optimum results we recommend weighing
flour. If scales are not available, use a set of
standard metric cups and part cups. Do not
use tableware cups. Stir the flour in the storage
container, then using a scoop or a large spoon
overfill the measuring cup without tapping or
shaking. Use the back of a knife to scrape off
the excess so that the flour is just level with the
rim of the cup.
To measure water
Use a standard metric measuring cup graduated
in 10 ml divisions. Place the cup at eye level on
a flat surface and fill to the required level.
To measure other ingredients
Use standard metric spoons. A New Zealand
metric teaspoon holds 5ml and a metric
tablespoon holds 15ml. (note: an Australian
metric tablespoon holds 20ml.
Abbreviations
g gram
ml millilitre
mg milligram
°C degrees Celsius
Tbsp tablespoon
tsp teaspoon
Dough consistency
When using a new recipe or a different batch
of flour or if a recipe has not produced a
satisfactory result, check the consistency of the
dough, part way through the initial kneading
cycle (about 10 minutes after the machine has
started). Lift the lid and have a quick look. The
dough should be smooth, soft and slightly sticky
and have a tendency to flatten and catch the
sides of the container. Dough which is too stiff
will have ragged edges; it will not stick to the
sides at all and forms a tight round ball. In this
case add one tablespoon of extra water. Dough
which is too soft will be sticky and be reluctant
to form a ball. Add one tablespoon of extra
flour.
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